I’ve always wanted to try and make my own ice cream, and have had limited success with no-churn ice creams and sorbets. But the texture was always not quite right, and I knew I needed some machinery to get the job done.
The ice cream maker is simple to use and produces drool-worthy ice creams (and can do frozen yoghurt, sorbets and whatever else your mind can dream up… possibly some kind of alcoholic slushie?). However, it does require organisation and time. The freezer bowl needs to be frozen 12+ hours before you start making your ice cream, something I didn’t initially realise (well, I would if I had read the instructions properly) but after this minor set back I was good to go! After I had churned my cream mixture for the recommended 20 minutes, it was still a little soft for my liking so I transferred it to the freezer for a final freeze per the instructions. And the result? Delicious, flavourful, creamy ice cream filled with coconut and salted caramel swirls. Watch out Ben & Jerry’s!
Here is my cream concoction in the maker in the early stages of being churned. You can see the flecks of vanilla bean scattered throughout.
As the ice cream mixture thickens and reaches nearly the end of its churning inside the machine, I trickle in the salted caramel.
The mixture is then transferred to an air tight container for a final freeze, a little more salted caramel is drizzled over the top and swirled (you can never have enough, right?)
**Please remember to freeze your freezer bowl per your maker’s instructions prior to starting this recipe**
- 1 cup (250ml) coconut milk
- ½ cup caster sugar
- 2 cups (500ml) thickened cream
- 1 vanilla bean, split and seeds removed
- 2 tsp coconut extract
- 1 cup caster sugar
- 120ml water
- 1 cup thickened cream
- 2 tsp sea salt
- Dissolve the sugar into the water in a heavy bottomed saucepan and let it bubble away over a medium heat.
- The mixture should turn a golden caramel colour after around 5 minutes. DON’T stir the caramel mixture – the sugar will crystallize.
- Once the caramel has reached the desired colour, take it off the heat and add the salt and cream. Stir furiously as the caramel will want to harden quickly.
- Pop the caramel cream mixture in a small bowl and put it in the fridge to help cool down quickly.
- Use a hand mixer on a low speed to combine coconut milk and sugar until dissolved.
- Stir in thickened cream, vanilla bean seeds and coconut extract and mix until combined.
- Cover mixing bowl with cling wrap and refrigerate for 2 hours.
- Turn on your ice cream maker, pour the mixture into the freezer bowl and allow to mix until thickened – around 20 minutes. Pour in ⅓ of salted caramel and mix until just combined.
- Transfer the ice cream to an airtight container and drizzle over a little more salted caramel and swirl. Place in the freezer for around 2 hours, or until firm.
- Serve in scoops with a generous drizzle of leftover salted caramel!
If you got an ice cream maker, what would be the first thing you make?
Love Swah was gifted the Cuisinart Ice Cream Maker by Kitchenware Superstore. Opinions expressed here are my own.
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